Dough:

• Microwave milk for 20-30 seconds until it is warm to touch (~100-110F). Add it to a bowl with the yeast and sugar, whisk, and rest for 10 minutes or until the mixture looks foamy
• Add the rest of the dough ingredients to the same bowl. Use a large wooden spoon to mix everything and bring it into a dough
• Lightly dust a clean work surface with flour. Turn the dough out onto the surface, then use clean hands to knead the dough with a push-pull motion for ~10 minutes
• The dough will be sticky to begin with, but don't add more flour and keep kneading until it becomes soft, smooth and stretchy, and reaches the window-pane stage
• Transfer to a clean bowl sprayed with some oil, cover with cling wrap and rest in a warm place for 60-90 minutes until the dough doubles in size

Sticky pecan topping:

• Line a 9x13" baking tray with parchment paper and brush with butter
• Spread the toasted pecans in the tray
• Add the remaining ingredients of the topping to a saucepan, and cook and stir over medium low heat until everything is melted and combined (no need to cook more)
• Pour the sauce on top of the pecans and ensure it is spread evenly. Place the tray in the fridge for ~15 minutes so the sauce cools down

Filling:

• In the meanwhile, prepare the filling by mixing softened butter with cinnamon, sugar and salt. If it feels hard to mix, microwave for a few second and mix again

Assembly & baking:

• Once the dough has risen, punch it down and transfer it to a clean surface dusted lightly with flour. Using your hands and a rolling pin, roll it into a 12x16" rectangle. The dough will be really soft so won't need much pressure
• Use a spatula to spread the filling evenly across the rectangle
• With the 12" side towards you, divide the dough into 12 strips (each strip will be 1" wide and 16" long)
• Roll each strip tightly into a cinnamon roll, and transfer to the baking tray with the sticky pecan topping. You will arrange the rolls in a 4x3 formation
• Once all buns are shaped, let them rest in a warm spot for another ~30 minutes until they look a bit more puffed up and spring back partly when gently poked
• In the last 20 minutes of the proof, preheat your oven to 350F (conventional)
• Optional: Right before putting the rolls in the oven, pour the heavy cream over them carefully. I didn't do this step but it can be done for even softer, moister buns
• Transfer to the oven and bake for 25-30 minutes until the rolls develop a light golden color and feel firm to touch
• Remove from oven and let them rest for 5 minutes
• Carefully flip the tray onto the serving platter so the pecans are on the top. Remove the parchment paper
• Serve and enjoy!